Oat Cakes With Hemp Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
• Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
• Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
• Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Steps:

• Pre-heat the oven to 190C.
• Mix together the oats, flour, salt, sugar and bicarbonate of soda.
• Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
• Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
• Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
• In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
• Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

Steps:

• Stir together flour, oats, brown sugar, baking powder, and salt.
• Rub in shortening with fingertips until crumbly.
• mix in water with a fork until a ball forms, divide in half.
• On a floured surface roll out to 1/2" to 1/4" thickness.
• Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
• bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
• Cheers!